Veggie Lasagna Stuffed Portobello Mushrooms

Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400F. Spray a baking sheet with oil.

Step 2

Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.

Step 3

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

Step 4

In a medium bowl add the ricotta, parmesan cheese and egg, mix well.

Step 5

Add the cooked vegetables and basil and mix.

Step 6

Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.

Step 7

Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

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